Vegan Pad Thai

Ever since I discovered an Asian supermarket, our drawers have been filled with “exotic” products. I’ve tested a lot of new Asian recipes without being disappointed. This time I tried a Thai recipe: vegetarian pad Thai. Fast, easy and tasty, this recipe is delicious.

Pad Thai is rice noodles (gluten-free for those who are interested) sautéed with tofu, vegetables, and a sauce that transports you to another continent!

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

300g of dried rice noodles

2 tablespoons of vegetable oil

200g of firm tofu in thin slices

2 carrots cut into small cubes

2 tablespoons soy sauce

2 tablespoons sugar

½ cup of water

3 tablespoons chopped peanuts

1 cup snow peas

1 tablespoon a sesame seeds

juice of half a lime

Instructions

Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.

Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.

In a bowl, combine the soy sauce, water and sugar.

Add the carrot and the soy sauce mixture. Pour in the lime juice.

Cook another 5 minutes over high heat.

Add the noodles, then add the peanuts and the sweet peas. Cook another 4 minutes.